Coconut Chicken with Honey Mustard Sauce

Ingredients

CREAMY HONEY MUSTARD SAUCE

1/2 cup mayonnaise (I really like Dukes)

2 tablespoons yellow mustard

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

2 tablespoons honey

COCONUT CHICKEN

1 1/2 lbs boneless skinless chicken breast

1/2 cup all purpose flour

2 large eggs

1 cup sweetened shredded coconut

1 cup panko bread crumbs

3/4 teaspoon salt

1/2 teaspoon fresh ground black pepper

2 tablespoons canola oil

2 tablespoons coconut oil (please see notes)

Directions

Mix together the mayonnaise, mustard, onion powder, garlic powder and honey.

Pound down chicken breast and cut into thin strips. Pulse coconut in a food processor a couple of times to make it a little finer.  Place flour in a shallow bowl.  Beat eggs in a shallow bowl.  Combine coconut, breadcrumbs, salt and black pepper in a third shallow bowl. Dip chicken strips in flour, then in beaten eggs, and then in breadcrumb/coconut mixture.

Heat canola oil and coconut oil in a large skillet over medium heat.  Fry chicken strips for 2-3 minutes each side or until crispy golden brown and cooked through. Remove to paper towels to drain. Serve warm with honey mustard dipping sauce.

Notes

Canola oil can be substituted for the coconut oil.